Welcome

Founded in 2003, Ecole Chocolat Professional School of Chocolate Arts offers a portfolio of programs for chocolate making – mastering techniques while gaining the expertise and business knowledge you need to become a professional chocolatier or chocolate maker. Or you can opt to just become an expert in chocolate!

About our programs
Our programs are developed by our instructors with the help of industry experts. Unlike a print textbook, the program curricula are constantly updated to reflect the latest news, techniques and advances in the industry. Our instructional team are working professionals – not stuck in a laboratory – and they help to ensure the content of our programs never becomes dated or stale.

Meet our team
It's very important to us that our instructional team be working chocolate professionals as well as have the ability to connect with the student. They bring practical, real-world experience to the programs.

Frequently Asked Questions?
Our FAQs page will help you understand our programs and gain reasonable expectations of what is possible based on the knowledge and techniques you acquire with us.

Lesson—Chocolat Chaud—The Best Hot Chocolate

With my first taste of French Chocolat Chaud in Paris around 2001, hot chocolate took on a new form for me. Made with real chocolate instead of cocoa powder and in some cases made with water instead of milk, chocolat chaud is deep, dark and delicious.

Get ready for a chocolate taste and texture very, very different from the hot chocolate you grew up with! And remember, the quality of your chocolate determines the final flavor of your chocolat chaud.

Feel free to experiment with using other liquids than milk such as:

1/2 and 1/2 or whipping (heavy) cream for super rich flavor,

water for a very strong dark flavor,

fruit juice,

nut milks,

coffee or tea.

Chocolat Chaud for sharing

Enjoy the process while you anticipate the result. This is one of those recipes where the experience is definitely worth the wait.

Chop chocolate into small shavings. Measure 8 oz. of milk into a microwave-safe glass or bowl. Add the chocolate to the milk and microwave at full power for 1 minute.

Carefully remove from the microwave and stir slowly to incorporate both the milk and chocolate thoroughly. Return to microwave and warm at full power for 1 minute or until chocolate is completely melted.

Put the remaining milk into a saucepan, warm, and stir in the chocolate mixture until well incorporated.

Cook the chocolate mixture over medium heat for 5 – 8 minutes, stirring to make sure the chocolate doesn’t burn, but is totally emulsified with the milk. Do not boil. Serve immediately.

Tip: Start with using small cups for serving, as this recipe is very, very rich.

Chocolat Chaud for one

I also make individual servings in the microwave. I put about 3-4 oz of chopped chocolate in my favorite coffee cup with milk.

Microwave on high for 20 seconds and stir vigorously (works even better if you have a tiny whisk). Make sure to scrape up any chocolate that is sticking to the bottom of the cup.

Microwave again for10 - 20 seconds and stir vigorously.

Repeat, if needed, to make sure the chocolate and milk are emulsified well